Precursors and Formation of Colloidal Haze in Beer

Authors

  • B. Kotlíková Department of Biotechnology, Institute of Chemical Technology, Prague
  • L. Jelínek Department of Biotechnology, Institute of Chemical Technology, Prague
  • M. Karabín Department of Biotechnology, Institute of Chemical Technology, Prague
  • P. Dostálek Department of Biotechnology, Institute of Chemical Technology, Prague

Keywords:

colloidal stability, colloidal haze, haze-forming precursors, proteins, polyphenols

Abstract

Colloidal haze is one of the most serious problems in modern brewing. The most common type of beer haze is formed from oligomeric polyphenols and proteins. The exact reaction mechanism of haze formation is not yet fully understood, though there are many theories dealing with this phenomenon. The best prevention of haze formation is to remove one or both the precursors. At present silica gels and polyamide sorbents are used for removing haze-active polyphenols.

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Published

2013-05-15

How to Cite

Kotlíková, B., Jelínek, L., Karabín, M., & Dostálek, P. (2013). Precursors and Formation of Colloidal Haze in Beer. Chemické Listy, 107(5), 362–368. Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/693

Issue

Vol. 107 No. 5 (2013)

Section

Articles